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Venison Vegetable Soup

  • Author: Miss AK
  • Total Time: 37 minute
  • Yield: 8 servings 1x


Venison and load of veggies go into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender.


  • 1 Tbsp. olive oil
  • 1 yellow onion, diced
  • 34 celery stalks, diced 
  • 2 carrots, diced (optional, see note)*
  • 1 lb. venison stew meat*
  • 4 garlic cloves, minced 
  • 1 Tbsp. herbs de Provence
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 lb. red or yellow potatoes, cubed (about 4 medium potatoes)
  • 1 (15 oz) can diced tomatoes, drained 
  • 1 Tbsp. red wine vinegar
  • 4 cups beef (or venison) stock
  • 1 (10oz) package frozen mixed vegetables – corn, carrots, green beans & peas are what I use*
  • lemon, optional


  1. Start by heating the olive oil over medium heat in a large pot. Add the onions, celery and carrots and saute for about 5 minutes. 
  2. Then, add the venison and let it brown, cooking for an additional 5-7 minutes, or until the venison has color. 
  3. Next, add the garlic, herbs de Provence, salt, and pepper. Saute for 2 more minutes before adding the potatoes and tomatoes. Stir everything together, deglaze the pan with the red wine vinegar, and then pour in the stock. 
  4. Bring the soup to a boil, reduce the heat to low, and cover. Let it cook for 1-2 hours over low heat. 
  5. When you’re ready to serve, pour in the frozen vegetables, remove from the heat, and enjoy! Finish with a squeeze of lemon if desired!


  • If you don’t love carrots, feel free to omit the fresh ones if your frozen veggie blend has them. I happen to like having lots. 
  • You can use deer meat, elk, bear, bison, moose, antelope, and even beef in this recipe. 
  • If you’d like, you can use fresh green beans, corn, and peas, too. Just add about a cup and a half to two cups of veggies total. Just add when you add the potatoes and tomatoes if using fresh. 
  • Prep Time: 10 minutes
  • Cook Time: 1 hour and 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: venison, soup, veggie soup

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